Baked Potato Pirozhki

Edaku — Thu, 02 Apr 2026 09:00:00 +0300

Potato pirozhki are the kind of thing every family seems to make a little differently, but they all share the same basic idea: soft yeasted dough on the outside, a simple, filling potato mixture on the inside. Baking them instead of frying takes less hands-on attention than pan-frying and skips the lingering oil smell that fried pirozhki tend to leave behind.

The dough should be soft and just slightly tacky to the touch — too much flour worked in during kneading and the pirozhki come out dense instead of light and airy. Letting the dough rise in a warm spot isn’t optional here; skip it, and the yeast won’t have time to build the volume that makes the dough fluffy, no matter how long you bake it.

Baked Pirozhki on Edaku

Baked Potato Pirozhki